🍝 High-Protein Creamy Lasagna (Greek Yogurt + Fat-Free Mozzarella)

Rich, cheesy layers without the heaviness — the Greek-yogurt trick keeps fat-free cheese melty, creamy, and not rubbery.

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📊 Nutrition (per ¼ pan – approx)

• WW Points: ~6
• Calories: ~350–380
• Protein: 40–45g
• Carbs: ~35g
• Fat: Very low

(Exact points depend on brands used.)

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🧾 Ingredients

Protein Sauce

• 1 lb (450g) 96% lean ground beef
  (or extra-lean turkey)
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 (24 oz) jar fat-free marinara sauce
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper

Creamy Cheese Layer

• 1½ cups fat-free plain Greek yogurt
• 2 cups fat-free shredded mozzarella
• ½ cup fat-free cottage cheese, blended smooth
• 1 egg white
• ¼ tsp nutmeg (optional but amazing)
• ¼ tsp salt

Pasta Layer

• 9–12 oven-ready lasagna noodles
  (regular or high-protein)

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🔥 Instructions

1. Preheat oven
   Set to 375°F (190°C). Lightly spray a 9×13 pan with nonstick spray.
2. Make the meat sauce
   Brown ground beef in a skillet over medium heat. Add onion and garlic; cook until soft. Stir in marinara, Italian seasoning, salt, and pepper. Simmer 5 minutes.
3. Make the creamy cheese mixture
   In a bowl, mix Greek yogurt, fat-free mozzarella, blended cottage cheese, egg white, nutmeg, and salt until smooth and creamy.
   👉 This is the key to melty fat-free cheese.
4. Assemble the lasagna
   • Spread a thin layer of meat sauce on the bottom
   • Layer noodles
   • Spread cheese mixture
   • Add meat sauce
     Repeat 3 layers, finishing with sauce on top.
5. Bake
   Cover tightly with foil and bake 35 minutes.
   Uncover and bake 10–15 more minutes until bubbly.
6. Rest & slice
   Let rest 10–15 minutes before cutting (very important!).